Title: Turkey Barley Soup (Ls)
Categories: Poultry Soup
Yield: 8 Servings
| 1 | | Turkey carcass |
| 2 | qt | Water |
| 1 1/2 | c | Onions, chopped, divided |
| 4 | | Parsley sprigs |
| 1 | | Bay leaf |
| 1 | ts | Poultry seasoning |
| 1 | c | Carrots, sliced |
| 1/2 | c | Celery, sliced |
| 1/3 | c | Barley, medium, washed |
| 1 | c | Tomatoes, low sodium, |
| | | (1 pound) undrained, chopped |
| 1/4 | ts | TABASCO pepper sauce |
| 2 | tb | Parsley, chopped |
| RCROCKETT |
Break aprt turkey carcass and place in a large, deep kettle. Add water, 1
cup onion, parsley sprigs, bay leaf and poultry seasoning. Bring to a boil.
Cover. Reduce heat; simmer 1 1/2 hours. Strain stock and return to kettle.
Remove meat from carcass; reserve. Add remaining 1/2 cup onion, carrots,
celery and barley to stock. Cover. Bring to a boil; reduce heat and simmer
45 minutes or until barley is tender. Add tomatoes, reserved turkey and
TABASCO sauce. Heat to serving temperature. Garnish with chopped parsley.
Yield: 8 cups; 8 servings; about 35 mg. sodium per serving. From: Now
You're Cookin'... The Low Sodium Way